These Chocolate-y Vegan Brownies are beyond addictive! They are chewy, fudgy, rich in chocolate and so easy to make!



These Chocolate-y Vegan Brownies are beyond addictive! They are chewy, fudgy, rich in chocolate and so easy to make! You can't stop at just one!

If you’ve been a reader for a while, you may immediately recognise that these Vegan Chocolate Brownies are a new version of my Classic, Chewy Fudgy Brownies. Those brownies are my #1 recipe, and we make them over and over again for family, friends and uh, “us” aka me. So many of you have asked for a vegan version with flax eggs and my friends, here it is. I am in love with these chocolate magic brownies.

These Chocolate-y Vegan Brownies are beyond addictive! They are chewy, fudgy, rich in chocolate and so easy to make! You can't stop at just one! via #vegan #brownies

Vegan-ising a recipe can be super easy, or can be really difficult. Sure, you can easily sub here and there, but sometimes everything doesn’t balance out correctly. Fortunately, after only a second batch, these brownies came out perfectly.

Also in agreement with me would be our friends who tried these. Cue the Mr. and I, driving around like September Santas in the night, dropping these babies off to friends. Their responses included “I’m moving in”, posting their brownies to IG as the best they’ve had, and bargaining as to how to get more from us. Total head sweller that made me blush, smile widely and secretly wonder if I should’ve frozen them for ME.


These Chocolate-y Vegan Brownies are beyond addictive! They are chewy, fudgy, rich in chocolate and so easy to make! You can't stop at just one! via #vegan #brownies

Seriously though, give these chocolate chewy fudgy vegan brownies a try. I LOVE THAT NAME, because it’s 100% true. See how thick they look? They aren’t cake-y. They’re so rich, so fudgy, so chewy, sooo chocolate-y. I must confess that I know I can’t make another pan until Christmas because I MAY (read: will) eat it all.

P.S. SMOTHER these with pecan butter. I know, my sweet tooth is real. But the slight saltiness of pecan butter with the richness of these will make you want to do nothing but eat two of these with a glass of (almond) milk and Netflix up and running.

I just made your Friday night plans.

These Chocolate-y Vegan Brownies are beyond addictive! They are chewy, fudgy, rich in chocolate and so easy to make! You can't stop at just one! via #vegan #brownies

These Vegan Chocolate Chewy Fudgy Brownies are beyond addictive! They are chewy, fudgy, rich in chocolate and so easy to make! via


Vegan Chocolate Brownies (Chewy & Fudgy) (VIDEO)

Vegan Brownies (Chewy & Fudgy) (VIDEO)

These Chocolate-y Vegan Brownies are beyond addictive! They are chewy, fudgy, rich in chocolate and so easy to make!
Prep Time:
Cook Time:
Total Time:
Serves: 16 brownies
Cuisine: American
Category: Desserts
Calories: 255
Get Nutrition Facts
Nutrition Facts
  • Carbohydrates: 33g
  • Cholesterol: 0mg
  • Fat: 14.6g
  • Fiber: 0.5g
  • Protein: 3g
  • Sodium: 80mg
  • Sugar: 6.7g
  • 1 cup (188g) chocolate chips, melted
  • 1 cup (133.75g) all purpose flour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 2 flax eggs - Learn how to make a flax egg OR Two Bob's Red Mill Egg Replacer*
  • 3/4 cup (158g) brown sugar (I use raw brown sugar, cane sugar or coconut sugar)
  • 1/2 cup (100g) melted coconut oil
  • 1/4 cup water
  • 1 teaspoon pure vanilla extract
  • 1 cup chocolate chips (unmelted)
  • Preheat oven to 325°F/160°C.
  • Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
  • In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.
  • In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
  • Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan. Bake for 35 minutes.
  • When finished, remove from oven and allow to cool completely in pan on a wire rack.


*Flax meal is ground up flax seeds. You can buy flax meal or you can ground flax seeds up in a coffee grinder or NutriBullet. Measure the tablespoon after the flax is ground up.

ETA: I’ve been making this lately with Bob’s Red Mill Egg Replacer, and the results are phenomenal! I make two eggs as per the package instructions!

This recipe is vegan.

You can use gluten free all purpose flour mix.


VERY important notes re the brownies:

  1. It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies. I love Lily’s vegan chocolate, or Enjoy Life chocolate chips.
  2. Oil instead of vegan butter in products tends to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
  3. The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
  4. PLEASE allow your brownies to cool completely! This can take about 2 hours. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a plastic knife.
  5. Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.


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If you try this Vegan Chocolate Chewy Fudgy Brownies please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.



These No Bake Brownie Energy Bites are made with only 5 ingredients, vegan and gluten-free and are a perfect quick healthy breakfast or snack!

No Bake Brownie Energy Bites

Tags: chocolate, Dairy Free, Fall, Spring, Summer, Vegan, Winter chocolate, Dairy Free, Fall, Spring, Summer, Vegan, Winter
by Jessica

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  1. These brownies look divine!

  2. holy craaaap these look unreal!! omg so thick and chewy… i’m going to be dreaming about these brownies haha

  3. Looks delish. I’ve never tried the flax egg cause I’m all about using eggs. 🙂
    But yeah, for those who are opposed.
    I love Ghiradelli Chocolate Chips, they are the best.

    • Jessica says:

      Thanks Nisha! Flax eggs are a great substitute! I agree, Ghirardelli are without a doubt the best chocolate chips!!

  4. Kate says:

    Ghirardelli Chocolate Chips are no longer vegan. They have whole milk in them now… 🙁

    • Jessica says:

      Oh no! Enjoy Life it is! Thanks Kate. Mine say vegan must be the new ones!

    • Janice says:

      exactly what I have found with Ghirardelli. The Semi-Sweet used to be vegan, but now ingredients include milkfat. Too bad. They were my fav to use with baking. At least now I am seeing Enjoy Life choc chips more in stores.

  5. Janice Khorram says:

    I’ve got the brownies baking in the oven right now. A new addition to the Christmas goodies I enjoy making. Can’t wait to try them. The aroma of chocolate baking is heavenly!

    • Jessica says:

      Yay! I hope you enjoy Janice and thanks for sharing!! Remember to let them cool completely to let it set, as tempting as it may be ;).

      • Janice Khorram says:

        Out of the oven now. And I will wait to let them set as recipe calls for. They do smell so good though! ?

  6. Maranda Lopez says:

    Hi, I like your recipe but wanted to let you know, Ghirardelli isn’t vegan anymore. They added dairy.

    • Jessica says:

      Hi Maranda,

      Thanks so much! I know, I just haven’t changed it, but will now!

  7. Tonya Johnson says:

    Do you know the calories for these?

  8. C Cabrera says:

    Thank you so much for sharing this recipe! I have tried countless recipes trying to mimic boxed brownies I grew up loving and had yet to make an acceptable batch until today. They are delicious!

    • Jessica says:

      Hi C Cabrera,

      Oh wow! I’m SO glad you enjoyed!! 🙂 Thanks so much for your feedback!

  9. Lizz says:

    DELICIOUS! Made these for a friend who is vegan and even I loved them . Used CHIA SEED EGGS, instead of flax seed still came out great !

  10. T says:

    I doubled the recipe and baked them in a 9×13 pan for the time noted. These taste quite good, except they are extremely oily. They have a nice crunchy top and are a nice, fudge texture, and chewy. I just wish they weren’t so oily. I didn’t change anything except for not adding the unmelted chocolate chips. Not sure how that would make them not be oily, but just a thought. Might try them again and add more flour or add less oil.

    • Jessica says:

      Hey T,

      I’m glad you enjoyed! Not sure why they ended up so oily for you. It’s hard to give you a clear answer since I’m not in the kitchen with you, but I want you to know I tested these a ton and that didn’t happen to me. I would recommend cutting back to maybe ⅓ cup of coconut oil the next time. Not sure if you weighed everything out, but that really helps with the precision. I really hope that helps!!

  11. Iza says:

    I just made these, and they are amazing!
    I had to adapt the recipe to what I had at home, so I made a few changes. I used gluten-free all purpose flour (my mom is cealic), chia seeds instead of flax seeds, and cocoa powder instead of melted chocolate. Since the dough was drier than it should be because of the cacao, I adjusted the texture by adding soy milk. And voilà, perfect brownies.

    Thank you so much, Jessica.

    • Jessica says:

      Hi Iza,

      Oh I love your changes! SO so happy you and your mom enjoyed the brownies!! Thanks so much for your feedback and you’re so welcome!!

  12. Victoria says:

    Hi there, i made this recipe yesterday and followed all the steps. But my brownies turned out crumbly. Do you know why this may have been?

    • Jessica says:

      Hey Victoria,

      I’m not sure why, that hasn’t happened before! Did you measure out the ingredients? When you say crumbly, do you mean dry?

  13. Whitney says:

    I just tried these brownies tonight. The flavor was awesome, I’m just wondering where I went wrong to get a dry and crumbly texture! We’re using spoons to eat them, because a fork makes them fall apart. They taste great once they’re in our mouths, it’s just hard to get them there. Maybe they were over cooked? I used a 6×10 pan and did the full 35 minutes. Would the chocolate make a difference? I used dark chocolate chips (Pascha bitter-sweet 85% cacao).

    I definitely want to try them again, because I really want to get them as gooey and fudgy as yours look!

    • Jessica says:

      Hey Whitney!

      It’s because you used a smaller pan! Using a smaller pan size means the brownies are higher, and would need to be cooked longer, just like using a larger pan size would make them cook faster since they are thinner. I think that was the main problem. Also, did you measure out the flour? It sounds like it might not have been enough flour either. I hope you get to try them again and enjoy! I’m glad you did enjoy the flavour though!

  14. Nicole Dickison says:

    All I have is a glass baking dish 8×8. Would I have to change the temperature or time?

  15. Kara says:

    I didn’t think chcocolate chips were vegan?

    • Jessica says:

      Hi Kara,

      Yup! It’s in the notes of the recipe where I mention vegan chocolate chips. I love Lily’s vegan chocolate, or Enjoy Life chocolate chips.

  16. Kara S says:

    Mine turned out cakey. I knew it didn’t look wet enough when I put it in the tin. Maybe cup size is different in Australia?

    • Jessica says:

      Hey Kara!

      Sounds like you scooped too much flour into the brownies! I would 100% recommend using a scale since it helps way more with accuracy! I put cup measurements for convenience and because readers insist I have them, but I really don’t love them for baking recipes with too much flour (as an example) can really mess up the recipe like it did for you here. I hope that helps!

  17. Tanya says:

    Hi Jessica!

    I made these the other day with some slight variations and they were perfect! I need to make a large batch and wanted to use a 9×13 but wanted to make sure the recipe would double well or if i should bake them separately in the 8×8 pans

  18. Joy Karakas says:

    Hey love! I just made this recipe and they are baking in the oven right now! I’m super excited 😀

  19. Mia says:

    I’m a little confused. The ingredients say NOT sifted and then in the directions, it says to sift the flour.
    Which one is it?

  20. Meghan says:

    Super exciting news! I found a HUGE (4.5 lbs) bag of Kirkland semi sweet chocolate chips at Costco that are entirely vegan and just about the price of the small bag of enjoy life. Life changing stuff haha!

  21. Rachel says:

    Hi Jessica!
    Do you think I can replace coconut oil with sunflower oil in this recipe?

  22. kara says:

    can I use coconut milk instead of oil? is that crazy? or is it better to use a vegetable oil instead? thanks!

    • Gavin | Jessica in the Kitchen says:

      Hi Kara! It’s not crazy at all! I definitely do not recommend using coconut milk though! If you don’t have coconut oil it’s better to the use vegetable oil! I hope this helps!

  23. Cate says:

    Made these with 4 tbsp vegan egg replacer and 150ml ice cold water as I didn’t have any flax seeds. Used only 1 tbsp of water instead of a quarter cup, and substituted vegetable oil for the coconut oil. They were amazing! Thank you so much for a wonderful recipe.

    • Gavin | Jessica in the Kitchen says:

      That’s phenomenal! I’m glad you enjoyed!!

  24. Denise says:

    The recipe looks similar to these:
    — except she used cocoa powder, and a couple omissions. And added the homemade peanut butter cups inside. I’m doing her recipe right now (PB cups are setting in fridge), as I’m craving a less oily brownie (and I have tons more cocoa powder than I have vegan dark chocolate bar/chips) with some fun in the middle, but I’ll try yours next and compare!

    • Gavin | Jessica in the Kitchen says:

      Thanks for the comment Denise! We hope you enjoy!!!

  25. Gisela says:

    Hi Jessica. Sadly my batch turned out incredibly oily. I wanted to love them so much and I didn’t. Taste was good, they were crunchy on top. I followed everything to a T. The pan was the right size, I used parchment. I did sift the flour, don’t know if that had anything to do with it. I also baked for 35 minutes. I just don’t know what went wrong. ? I will try again and maybe leave out some of the oil. Will update when I retry. Thanks for sharing though.

    • Jessica says:

      Hi Gisela,

      I’m sorry to hear it didn’t turn out for you! By chance, did you measure the ingredients by weight or by cup measurement? Measuring by weight always yields the most accurate result for me so I’m not sure if that’s it. Please let me know when you re-try it, would love to help! I’m glad they tasted good for you though!

  26. Angela says:

    SO good! These didn’t last long! I stores the rest in the fridge and omg….please, please put them in the fridge! Haha! AMAZING!!

    • Gavin | Jessica in the Kitchen says:

      Thank you for making our recipe Angela!! Our brownies seem to have the same problem of of disappearing before going into the fridge too! haha

  27. Michelle says:


    Do you have the nutritional facts. I just made these and they are so delicious. Thanks for sharing the recipe.

    • Jessica says:

      Hi Michelle,

      I’m so happy to hear you enjoyed!! I’m resending this since one of the ingredients didn’t register properly and was totally off. This recipe makes 16 brownies and the nutritional facts are as follows:

      255 calories
      Total Fat 14.6g
      Cholesterol 0mg
      Sodium 80mg
      Total Carbohydrate 33g
      Dietary Fiber 0.5g
      Total Sugars 6.7g
      Protein 3g

  28. Amanda says:

    Thanks for the recipe! Just wondering.. do I sift the flour or not? Ingredients expressly say “NOT SIFTED” but then the method says to sift the flour, salt and baking soda?

    Thanks 🙂

    • Jessica says:

      Hi Amanda,

      Sorry I thought I fixed that! You don’t need to sift it! It always doesn’t make a difference either way so I’ll change that. :). I hope you enjoy!!

    • Vivi says:

      Can these be frozen?

      • Jessica says:

        Hi Vivi,

        Yes you definitely can, and they preserve beautifully! Just ensure to put them in freezer safe containers so they don’t get freezer burn!

  29. David says:

    Hi. I saw online that white sugar is made white by processed bone meal from animals so this would not be a vegan recipe. Can you verify this please?

    • Gavin | Jessica in the Kitchen says:

      Hi David it is true that some/ most white sugars are processed with bone meal, so yes some/most white sugars can not be considered vegan at all. I hope this helps!

    • Gavin | Jessica in the Kitchen says:

      Also we didn’t use any white sugar in this post at all so we can definitely say that this recipe is vegan!

  30. Nicole says:

    I made these special for my sister (who is vegan) for a family gathering and they were SOOOO good!! My husband tried them and said they are better than the real thing! This will definitely be a regular recipe I make! I’m going to make them gluten free today, hoping it’s just as good! Thank you!

    • Gavin | Jessica in the Kitchen says:

      Wow thank you for sharing Nicole!! This is amazing! We’re glad you like it! Tell us how the gluten free option turns out when you make it!

  31. Rylee Beltran says:

    I made these and they were incredibly dry and cakey! Very sad 🙁 not sure what I did wrong

    • Gavin | Jessica in the Kitchen says:

      Hi Rylee I’m so sorry to hear that maybe I can help! Did you use the direct gram measurement for the oil and flour, also is your oven calibrated correctly?

  32. Julie Mather says:

    These brownies are the best tasting brownies I have tried, they are delicious. They haven’t held very well though, they are very crumbly and fall apart. Would you have any idea how I can rectify this? Thanks

    • Gavin | Jessica in the Kitchen says:

      Hi Julie! I’m so glad that you enjoyed the taste! I’m sorry that this happened though! Did you weigh the flour out? Sometime not weighing the flour can cause a crumbly texture.

  33. Suzanne says:

    This looks so good! I love the flax seed egg idea! Do you use that in other baking recipes?

    • Jessica says:

      Hi Suzanne,

      Thanks so much! Yes – I’ve used it a few other recipes where I need to replace eggs too!

  34. Vanessa says:

    Thanks for sharing! Does it keep long?

    • Jessica says:

      Hi Vanessa,

      Thank you!! Yes it does – although it hasn’t lasted longer than 4 days in our house since we always eat them all by then 😀

  35. Anna says:

    These taste amazing! However I don’t understand why mine are falling apart so easily! As soon as I try to lift a piece, it breaks down into soft crumbs… what do you think I should do next time? Is it because I used flaxseed flour instead of meal? Or is it because my oven is not calibrated? I took out the brownies when the toothpick inserted was slightly moist from the batter.

    • Jessica says:

      Hi Anna,

      I’m so happy you enjoyed the taste! I don’t think flaxseed flour instead of flax meal for the eggs would have made a large difference. Did you weigh out the ingredients, ensuring you had enough regular flour? A lot of times not using enough flour/the right amount can make your brownies very crumbly. Let me know cause I would love to help you!

  36. Britt says:

    Can these be made with Spelt flour as well?

  37. Danielle says:

    Hi! Could I use regular eggs with this recipe?

  38. Lauren says:

    These look amazing. I will be making these today!! Its hard to find a genuinely chewy, fudgy vegan brownie recipe

  39. Lucy Cleary says:

    Loved them. I made it with Aquafaba as the egg replacer. YUM !!

  40. Adriana says:

    Can I use almond flour instead?

    • Jessica says:

      Hi Adriana,

      I haven’t tested them so I don’t know, but I don’t think it would work out the same way! You could use a gluten free flour mix than has xanthan gum in it!

  41. Ashy says:

    I made these and instead I used about 1/4 cup cocoa powder, I used 2 oz semi sweet bakers bar because I only had one 4 oz bar and needed the rest for another recipe. I didn’t have any vegan chocolate chips to add so I just omitted. They were very chocolatey tasting!
    I also baked the brownies for 30 min. They came out perfect and chewy!!!
    Thank you for this recipe, I’m trying to incorporate more and more vegetarian/vegan recipes especially with the holidays upon us.
    I will be making again!

    • Jessica says:

      Hi Ashy,

      Thank you so much! Love your changes and so glad you’ll be making these again!!

  42. Suzanne says:

    This looks so good! It will be hard to wait 2 hours for it to set! Is it difficult to tell when they are done?

    • Gavin | Jessica in the Kitchen says:

      Hi Suzanne! It definitely is worth the wait though! It isn’t difficult to tell – the centre should be set! When just coming out of the oven, you want your brownie to have a few crumbs stuck to it but no extra gooeyness (unless from a chocolate chip). When it has fully cooked, it will look done and will be set all over. Hope that helps!

  43. Vanessa says:

    Thanks for sharing! Do they keep long?

    • Gavin | Jessica in the Kitchen says:

      Thank you for reading Vanessa! They keep for about 2 weeks if you freeze them. I hope this helps!

  44. Monika says:

    Hi I’m not sure how these only have 6 grams of sugar? I did the calculations and each brownie should have 18 grams of sugar… can you advise? And I did the calculations using brown sugar and semi sweetened chocolate chips from enjoy life

    • Jessica says:

      Hi Monika,

      Not sure, but I just double checked, I used my brown sugar and used very well’s calculator. I’m not sure if other factors such as mine is unrefined/brands/fineness or if things like that also come into play!

      • Monika Dinescu says:

        They have the same nutrition. 4g sugar for 1 tsp. That’s okay I was just wondering! Thank you for replying!

  45. Crystal says:

    Are LiLys baking chips ok to use?

    • Gavin | Jessica in the Kitchen says:

      Hi Crystal! We haven’t tested them in this particular recipe, but it should be able to be used. I hope this helps!

  46. Olivia says:

    I modified the recipe as follows: 1 small avocado instead of oil and 2/3c of pured dates instead of sugar. Tastes very good with a texture that is more fudgy than a regular brownie. Will definitely make it again!! Thank you for the recipe!!

    • Gavin | Jessica in the Kitchen says:

      That sounds so delicious Olivia! So glad that you enjoyed and love your modifications!! Thanks for your comment!

  47. Julia says:

    I will be trying out this recipe for sure, probably for my sister who absolutely loves brownies. I’m going to use dark choc chips too because I love the flavour that gives.

    Julia // The Sunday Mode

    • Jessica says:

      Hi Julia,

      Awesome! I hope you enjoy so much!

    • Paris says:

      Hello! I used melted dark chocolate in the brownies, and I sprinkled some dark chocolate chips on top! I found mine to be crumbly, were yours?

      • Gavin | Jessica in the Kitchen says:

        Hi Paris! I’m sorry the brownies didn’t turn out the way you had hoped. I want to ask a couple questions so that I can help. Did you weigh the flour and the chocolate? Also were you using a glass container or metal?

        • Paris says:

          Hi! It is okay, I had only tried vegan brownies once before, I figured it would be difficult to perfect! I did weigh the flour and the chocolate, and I was using a metal container! They tasted quite coconutty to me. What type of coconut oil should I use in the future? I actually froze them, since they were so crumbly, and I found them to be delicious (and much easier to eat) frozen!

          • Gavin | Jessica in the Kitchen says:

            Hi Paris the only thing I can think is to re measure the liquids, make sure your stove is calibrated or be really vigilant with the bake time. We use 100% organic virgin coconut oil in our recipe. I hope this helps!

  48. Amaylah says:

    THANK YOU for blessing us with this wonderful recipe. I made these for Valentine’s Day, topped with some cute red sprinkles, and they were absolutely amazing! I dont think I’ll ever need another brownie recipe ! They were everything I’d ever want in a brownie ?

    • Gavin | Jessica in the Kitchen says:

      Wow Amaylah! We’re so happy that you feel this way and was able to leave such a sweet comment! Thank you for trying this recipe!

  49. Sofia says:

    I adjusted the recipe for high elevation (5,000 feet above sea level) and they were the best brownies I have EVER made. Perfect flavor and consistency, my friends loved them. Thank you!

    • Gavin | Jessica in the Kitchen says:

      Hi Sofia! We love to hear that, we’re so glad that you enjoyed this recipe. We know bout adjustments for 3000 feet but what did you do for 5000?

  50. Tanicia Harrison says:

    Can you please recommend another flour the the all purpose? Trying to stay away from white flour and sugars.

    • Jessica says:

      Hi Tanicia,

      You can use einkorn flour and also a great gluten free flour mix like Bob’s Red Mill! I hope that helps!!

  51. Paris says:

    I just made these brownies according to recipe, with only a handful of chocolate chips added in the end, since they were all I had left! I measured most ingredients with a scale, and they look fabulous! Now I am waiting for them to cool!

  52. Kaye says:

    Wow Wow Wow Wow!! You are a special lady!! I have been baking my whooooooole life, I have never found a recipe that gives me the brownie Im looking for….until I baked this one. Absolute perfection. If I could give it 100 stars, I would. Super chocolatey, vegan, super-moist with a shiny top. I will keep this recipe and make these brownies til the end of time. Thank you. Oh forgot to mention, I have only made these with Bob’s 1 to 1 gluten free flour and subbed out the coconut oil for sunflower oil….perfect results!

    • Gavin | Jessica in the Kitchen says:

      Ok Wow Kaye. Jessica and I are smiling as we read this. This is such a sweet comment we’re so happy that you are satisfied with our recipe. Thank you so much for trying it!

  53. Tina says:

    This is the best brownie recipe I’ve ever used. They were chocolatey and gooey and dense and not overly sweet. I followed the recipe exactly, but sliced them into 1 inch cubes. I’ve noticed that when people eat tiny bite-sized brownies, they have less guilt over eating them, lol. I had several people ask me for the recipe — my friends barely cook, and they aren’t vegan but know that I am, so this was a big deal!

    Thank you so so so much for the recipe. I’ll absolutely make them again.

    • Gavin | Jessica in the Kitchen says:

      Wow Tina first of all we are blown away by your kind words about the recipe! Thank you so much for reading and trying this dish! We are so happy that both you and your friends approve!

  54. Ellen Whalley says:

    Oh my goodness Jessica! These brownies are so delicious! I had to substitute Earth Balance for the coconut oil but wow, this recipe is a keeper!!
    Thank you! Ellen

    Rating: 5
    • Jessica says:

      Hey Ellen,

      Aww I am so so happy to hear this!! You’re so welcome and thanks so much for your feedback!!

  55. Mari says:

    This recipe looks wonderful. Do you think brewers yeast could be incorporated into these to make them vegan Lactation Brownies?

    • Gavin | Jessica in the Kitchen says:

      Hi Marie thanks so much for reading! We don’t know how this would affect the taste. The best thing we can suggest is to use a recipe specifically for lactation brownies and if it isn’t vegan you can veganise it. I hope this helps!

      • Mari says:

        Thanks for your quick reply, I’ve not found a lactation brownie recipe that I’m comfortable trying to veganise but I did find some “debittered brewers yeast”. I may try to incorporate it into this recipe somehow.

  56. Hly says:

    I made these this afternoon and I have to say they are better than any non vegan brownie I’ve ever made. I had a piece when they were slightly warm and I wasn’t too sure about them, they seemed a bit cakey and kind of crumbly. After cooling them and chilling them, they set and became much more fudgey but still crunchy in the right places. A+ recipe. This one is going in my book, thank you!

    Rating: 5
    • Gavin | Jessica in the Kitchen says:

      Hi Hly! Thank you so much for this comment! We’re so happy that you really enjoyed this recipe, this comment leaves a smile on our face! Thank you again!

  57. Ashleigh Hooks says:

    So ive been making these on a regular basis now because they are the best brownie i have ever had. I have some coworkers who are gluten free, do you think I can sub for chickpea flour?

    Rating: 5
    • Jessica says:

      Hey Ashleigh,

      Aww thank you so much and I’m so happy to hear that!! I know a few readers have made this gluten free by subbing Bob’s Red Mill 1:1 Baking Flour! Chickpea flour wouldn’t be great for a 1:1 ratio here by itself. I hope that helps!!

  58. Lauryn gondek says:

    Can all purpose flour be replaced for whole wheat or almond flour?

    • Gavin | Jessica in the Kitchen says:

      Hi Lauryn! Yes whole wheat flour can be used, 3/4 cup to 1 cup of all purpose.

  59. Lisa J says:

    I can’t believe it’s taken 3 years find this recipe. Finally a vegan brownie that is a legit brownie. Very fudgy, so good… only cooled 30 minutes before I was eating the edges! Made it exact to recipe with coconut sugar; my only change was to limit bowl usage, so I put my chips, oil, liquids and sugar in a bowl and melted it all over hot water, then added in dry ingredients. Yes, I am lazy. Thanks so much! My search for a vegan brownie can end.

    Rating: 5
    • Courtney | Jessica in the Kitchen says:

      haha! Thanks for sharing Lisa! (I wouldn’t call it lazy, I’d say that it is “Energy Efficient”) We’re super glad you enjoyed it!

    • Jessica says:

      Lisa this comment made my day when I saw it! I am so happy that you’ve found THE vegan brownie for you!! Thank you so much for your feedback!

  60. Alexandra says:

    That is really the best recipe. I make it all the time, when want something super chocolate.

    Rating: 5
    • Courtney | Jessica in the Kitchen says:

      Aww, we’re so happy you enjoyed! Thanks for reading!

  61. Dawn says:

    These brownies really excited me until I got to all the sugar part. I’m going to make this recipe substituting for diabetic-friendly ingredients. Fingers crossed.

    • Courtney | Jessica in the Kitchen says:

      Hi Dawn! Best of luck with the brownies! Let us know how it goes and thanks for reading!!

  62. Sebastiana says:

    Amazing recipe I’d add an extra tea spoon of vanilla extract for more flavor but besides that everything works amazing ?

    Rating: 5
    • Gavin | Jessica in the Kitchen says:

      Thanks for the kind review Sebastiana. We’re so happy that you’re pleased with the recipe! Thanks so much for reading!

  63. Bradley Stoll says:

    Followed recipe exactly using Bob’s red Mill vegan egg. Mine turned out crumbly, not chewy. Taste was ok, but what did I do wrong?

    • Gavin | Jessica in the Kitchen says:

      Hi Bradley! I’m so sorry to hear that. Let me see if I can help by asking a couple questions. Did you weigh the dry ingredients eg. the flour?

  64. Lori Ann says:

    Hello Jessica! I made these brownies for Thanksgiving and they were a hit! Everyone loved them, better than the pumpkin pies and the chocolate pie I baked! No one could believe these are vegan because they were soo delicious!! Thank you for sharing – I’ll be making these again and again!

    Rating: 5
    • Gavin | Jessica in the Kitchen says:

      Thank you so much Lori Ann. We’re happy you trusted us for thanksgiving and we are delighted that everything worked out well! Thanks again!

  65. Shana says:

    I was wondering if there are any healthier flour substitutions that you recommend-such as oat, whole spelt, white whole wheat, whole wheat pastry, brown rice, buckwheat, ECT? Also, if any of these are likely to work, what amount would you suggest? Obviously all flours work a little different..
    I would also like to add that I am really searching hard for A CHEWY brownie versus cakey(which I DESPISE). If I wanted cake, I’d bake one!! Lol I only mention this bc if you feel one flour sub versus another may yield that chewy texture that all purpose does, I’d be grateful for your suggestions.
    Thank you for your consideration!

    • Jessica says:

      Hi Shana,

      Oh wow I really want to recommend a flour but I haven’t tried one yet, and I don’t want to have you use all those ingredients and then it ends up not working out! I have used einkorn flour in other recipes as a 1:1 and it worked great, so while I can’t guarantee, I think it would work here! I’ll do some searching into this, though! Sorry I couldn’t be more help, I just don’t want to misguide you!

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